Spicy Avocado Shrimp Tacos
Spicy Avocado Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined, cut into 1/2-inch pieces if large
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Avocado Salsa
- 2 ripe avocado, diced
- 1 roma tomato, diced
- 1/4 cup red onion, finely diced
- 1 jalapeno, minced (seeds removed for less heat, optional)
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt, or to taste
For Serving
- 8 corn tortillas, warmed
- 1/4 cup cotija cheese, crumbled (optional)
- 1/4 cup sour cream, for drizzling (optional)
Instructions
- 1
In a medium bowl, combine the shrimp with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes, stirring occasionally, until pink and cooked through. Be careful not to overcook.
⏱️ 4 min•🌡️ 375
- 3
While the shrimp is cooking, prepare the avocado salsa. In a separate bowl, gently combine the diced avocado, diced tomato, finely diced red onion, minced jalapeno (if using), chopped cilantro, lime juice, and salt. Stir carefully to avoid mashing the avocado too much.
⏱️ 7 min
- 4
Warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.
⏱️ 3 min
- 5
Assemble the tacos. Spoon the cooked shrimp into the warmed tortillas. Top generously with the avocado salsa. Garnish with crumbled cotija cheese and a drizzle of sour cream, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined, cut into 1/2-inch pieces if large
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Avocado Salsa
- 2 ripe avocado, diced
- 1 roma tomato, diced
- 1/4 cup red onion, finely diced
- 1 jalapeno, minced (seeds removed for less heat, optional)
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt, or to taste
For Serving
- 8 corn tortillas, warmed
- 1/4 cup cotija cheese, crumbled (optional)
- 1/4 cup sour cream, for drizzling (optional)
Instructions
- 1
In a medium bowl, combine the shrimp with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly.
⏱️ 5 min - 2
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes, stirring occasionally, until pink and cooked through. Be careful not to overcook.
⏱️ 4 min•🌡️ 375 - 3
While the shrimp is cooking, prepare the avocado salsa. In a separate bowl, gently combine the diced avocado, diced tomato, finely diced red onion, minced jalapeno (if using), chopped cilantro, lime juice, and salt. Stir carefully to avoid mashing the avocado too much.
⏱️ 7 min - 4
Warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.
⏱️ 3 min - 5
Assemble the tacos. Spoon the cooked shrimp into the warmed tortillas. Top generously with the avocado salsa. Garnish with crumbled cotija cheese and a drizzle of sour cream, if desired.
⏱️ 2 min